Homemade Oat Biscuits


Homemade Oat Biscuit

When mama came visiting recently, I made these oat biscuits for her. I was happy to have found a gluten free recipe here. The biscuits were crumbly andย a tad too bland for me (with just ยผ teaspoon sea salt). Mama was happy with the bland taste, but it was horrifying for me to realise how much more sugar & salt was in the store-bought biscuits.

For my 2nd batch, I combined the recipe with a digestive biscuit recipe.. that is to place the dough in the fridge for 15 minutes before rolling and cutting. The biscuits turned out more firm and taste almost like digestive biscuits. Wanted to use these for cheesecake base, but alas they were finished in no time – for breakfast and afternoon tea.

For those who prefer more flavourful biscuit, add 1-2 tablespoon brown sugar and 1 teaspoon sea salt. Wheat flour can also be used instead of rice flour, for those who are not having problems with gluten.

Enjoy your homemade biscuits!

This is submitted to Gluten Free Fridays

5.0 from 2 reviews
Oat Biscuit
Prep time
Cook time
Total time
Gluten free Oat Biscuits with olive oil
Recipe type: Snack
Serves: 12 biscuits
  • 150g Rolled Oats
  • 75 Rice Flour (or wheat flour)
  • 2 Teaspoon Baking Powder
  • 90g Olive Oil
  • 65ml Milk (or water)
  • ½ teaspoon Sea Salt
  • Sesame seeds, to sprinkle on top
  1. Preheat the oven to 200โ„ƒ/ F and line 2 baking trays with baking paper.
  2. Place all ingredients (except sesame seeds) in a food processor and blitz until everything is combined. Form the mixture into a ball with your hands, wrap it with a cling wrap and place in the fridge for 15 minutes.
  3. Then take out dough and place in between 2 pieces of cling wrap or any plastic sheets. Roll out the dough into 5mm thickness. Peel off the top layer of cling film and cut the dough into rounds with a 7.5cm (3") round cutter. Use a cutlery knife to carefully transfer the biscuits to the baking tray.
  4. Sprinkle the biscuits with sesame seeds and bake in the preheated oven for 25 minutes or until pale golden brown. Transfer to a cooling rack and leave to cool.

This recipe is purposely kept bland. For those who prefer saltier & sweeter biscuit, you can 1 tablespoon brown sugar and a bit more salt



  1. Hi Shannon-
    Have you ever tried adding ginger to these? I have been looking for a recipe for a crispy oat and ginger digestive biscuit, but am also off by all the fat and sugar! If you have suggestions, I welcome them!

  2. Thank you so much for submitting your recipe on our GF fridays link up! These look GREAT and I really can’t wait to go home and make a batch to snack on at work. Please visit us again next week:)

  3. Great recipe Shannon! I can never get enough biscuits:)
    Nancy/SpicieFoodie recently posted..Mini Pork, Grilled Onions & Blue Cheese Sandwiches, Plus A Taste From The PastMy Profile

  4. Hi Shannon! This sounds a lot healthier and I like it. I know, we need to watch out for those store-bought ones. As I’m not much of a baker, I highly rely on those store bought stuff and I always pay attention to labels…but what I need to do is to make everything from scratch, just like these healthy oat biscuits! Your mom is so lucky her daughter bakes for her. My mom will be shocked if I bake for her. Haha.

    • Making everything from scratch takes a lot of time, but it’s worth it as our health costs more than time. But sometimes I do buy food from the store, and yes have to read the labels very carefully. Baking is the only thing I made that my mom don’t complain. Other type of cooking she will say it’s not the right way of cutting or cooking, so i just leave my kitchen in her hands when she visits ๐Ÿ™‚ Why your mom will be shocked if you bake for her? I’m sure you cook for her as well?

  5. How sweet of you to make these yummy biscuits for your mom…and even a second time to perfect them! No wonder there were no leftovers ๐Ÿ™‚
    Liz recently posted..Asian Baby Back Ribs~My Profile

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